Recipe

Make this British classic at home with a yeast batter that remains crisp to the very last bite

Yield: Makes 4 servings

Prep time: 20 Mins, Plus Standing<Br>

Cooking time: 30 Mins<Br>

Ingredients

¼ oz (7g) packet of active dried yeast

¼ cup warm (110°F/38°C) water

¼ cup warm (110°F/38°C) milk

Pinch of sugar

¾ cup all purpose flour

2 lb (900g) baking potatoes, such as russet or Burbank

Vegetable oil, for deep-frying

1½ lb (675g) skinless cod fillet, cut into 4 serving pieces

Salt and freshly ground black pepper

Parsley sprigs, for serving

Lemon wedges, for serving

Special Equipment:

Deep-frying basket

Thermometer

Directions

1. To make the batter, sprinkle the yeast over the warm water in a medium bowl. Let stand for 5 minutes. Stir to dissolve the yeast. Stir in the milk and sugar. Add the flour and whisk until smooth. Cover with a towel and let stand in a warm place until bubbling, about 1 hour.

2. Peel the potatoes and cut into sticks about 2½ in (6cm) long and ½ in (1cm) wide. Rinse, drain, and pat dry with paper towels.

3. Preheat the oven to 250°F (130°C). Fill a wide, deep saucepan halfway with oil and heat to 325°F (160°C). Place half the potatoes in a deep-frying basket and lower carefully into the hot oil. Deep-fry for 5 minutes, or until the potatoes are tender but pale-colored. Drain and transfer to a baking sheet. Repeat with the remaining potatoes.

4. Line another baking sheet with paper towels. Season the cod with salt and pepper and dust with flour. Increase the oil temperature to 375°F (190°C). In two batches, dip the cod in the batter, carefully add to the oil, and deep-fry until golden brown. Transfer to the sheet and keep warm in the oven.

5. Return all the potatoes to the frying basket and deep-fry for 3–4 minutes, shaking the basket occasionally. Drain well. Serve hot, garnished with parsley and lemon.

Notes

Deep-Fried Parsley:

Tie several sprigs of parsley together with kitchen twine. Lower into the hot oil and fry for about 5 seconds, or until the sprigs darken and become crisp. Snip off the string and serve as a bunch on the side of the plate, or crumble over the fish.